Total Time
Prep 15 mins
Cook 5 mins

A favourite recipe from Alison Holst's book, Meals without Meat. These make a delicious, quick and easy main. Ideal when time is short or courgettes are in abundance and you're looking for another way to eat them.

Ingredients Nutrition


  1. Beat the eggs. Crush the garlic and add to the eggs with the salt. Mix again.
  2. Add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.
  3. Drop batter into hot oil to make small fritters. Turn over when golden brown.
  4. Serve with yoghurt cucumber mint sauce or any relish, chutney or tomato sauce.
  5. Serves 4 main servings.
Most Helpful

I have made these a few times now and we can't get enough of them. I did not use the cheese as I am not buying it at the moment as my husband is on a constant diet! I am looking forward to trying them with cheese but they are really nice without it. Thank you for sharing this recipe

berniceg11perlas July 21, 2015

What a great way to use up any abundant zucchini!
Apart from squeezing out any excess moisture from the zucchini, I made this recipe exactly as written, and these turned out just perfectly. I did have my doubts about the batter being too thin, but went with it...... but as soon as the batter hit the hot oil they were just so easy to shape and flip....and no breaking!
Great recipe, one which I would love try on the b.b.q. with egg rings next time.
Being an all time Aussie girl I enjoyed mine with some dead horse (tomato sauce) and I just devoured them.
Love this recipe Kathy .... and with summer here and zucchini growing faster than the weeds in my garden I will using this recipe a lot.
Thanks so much.

Tisme January 06, 2013

These courgette fritters were wonderful. The flavor was excellent and the texture was to die for. Light, tender, crispy and perfect. They were quick and easy to make with terrific results. Made exactly as written, wouldn't change a thing...Thanks for sharing a recipe that I will enjoy again.

Baby Kato October 11, 2012